Arroz con Gandules Puerto Rican (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
375 g medium-grain white rice, rinsed until water runs clear
02 -
2 tablespoons vegetable oil (or olive oil, avocado oil, or achiote oil)
03 -
425 g canned or frozen pigeon peas (gandules), drained and rinsed
04 -
70 g green olives, pitted and sliced (optional, can substitute with 2 tablespoons capers)
05 -
90 g sofrito (homemade or store-bought)
06 -
30 g tomato sauce
→ Seasonings
07 -
1 packet (7 g) Sazón with culantro y achiote
08 -
1 teaspoon adobo seasoning
09 -
0.5 teaspoon ground cumin
10 -
0.5 teaspoon ground black pepper
11 -
1 teaspoon fine sea salt (adjust to taste)
→ Liquids
12 -
650 ml water
→ Protein Variation (optional)
13 -
60 g diced ham or bacon (optional, for additional flavor)
# Step-by-Step Directions:
01 -
In a large heavy-bottomed pot over medium heat, add oil. If using ham or bacon, sauté until lightly golden. Add sofrito and cook for 2-3 minutes until aromatic.
02 -
Stir in the pigeon peas, tomato sauce, sazon, adobo, cumin, black pepper, and salt. Sauté for another 2 minutes, combining well.
03 -
Pour in the rinsed rice and water. Stir gently to evenly distribute the ingredients. Add green olives. Increase heat to bring the mixture to a boil.
04 -
Once boiling, reduce heat to low. Cover with a tight-fitting lid or foil. Simmer undisturbed for 20 minutes. Optionally, gently stir once at the halfway mark to promote even cooking, being careful not to scrape the bottom.
05 -
When all liquid is absorbed and rice is tender, remove from heat. Let the rice rest, covered, for 10 minutes to steam. Fluff gently with a fork, taking care to preserve the crispy bottom layer (pegao). Serve immediately.
# Helpful Notes:
01 -
Do not stir the rice more than once during cooking, as excessive stirring can make the texture mushy and prevent formation of the prized crunchy bottom layer called pegao.
02 -
Use a caldero or heavy-bottomed Dutch oven for optimal heat distribution and proper crust formation.